A study about factors influencing rice palatability based on changes in sensory and physicochemical properties under different postharvest conditions-Reference-Cited by-同舟云学术

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A study about factors influencing rice palatability based on changes in sensory and physicochemical properties under different postharvest conditions

Published:2023 Issue: Volume:7 Page:100625
ISSN:2665-9271
Container-title:Current Research in Food Science
language:en
Short-container-title:Current Research in Food Science

Author:

Kim Ah-Na,Kim Oui Woung,Kim Hoon

Funder

Korea Food Research Institute

Ministry of Science, ICT and Future Planning

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference65 articles.

1. Moisture content as a controlling factor in seed development and germination;Adams,1980

2. Approved Methods Committee;American Association of Cereal Chemists,2000

3. Tetrazolium Testing Handbook #29,2007

4. Microbial prevalence on freshly-harvested long-grain pureline, hybrid, and medium-grain rice cultivars;Atungulu;Appl. Eng. Agric.,2015

5. Rice: Chemistry and Technology,2018

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